Part 2: Get more greens in

I never thought I would bother cooking something like wraps when there are so many varieties available at the supermarket.  But supermarket ones are often filled with additives and preservatives.  How can they stay fresh for so long?

Now that I cook most things from scratch, I thought it was time to attempt wraps.  And since finding a successful recipe they’ve become a staple in our house.  Mr 3 enjoys them with sour cream, cheese and carrot, and other weird combinations.

As I cook each one, I place them on top of each other separated with baking paper and then I put them inside a plastic bag.  This keeps them moist and pliable.  Once I’ve cooked them all and they’ve cooled a little, I put the bag straight into the freezer – this way I can easily grab one out and defrost it for a quick lunch.

This recipe is not originally my own.  I have adapted a recipe I found on ‘The road to loving my Thermomix’ website which can be found here. I have changed the recipe by substituting spelt flour for some of the bakers flour (as spelt is more nutritious and more easily digested than wheat flour) and I also added other greenery based on what was in my fridge at the time.



•    2 cups of greenery (I used a mixture of spinach, kale and a little bit of parsley)
•    170g water
•    300g wholewheat bakers flour
•    150g spelt flour
•    35g extra virgin olive oil


  1. Put the greens and water into your food processor and blend well (in a Thermomix blend for 30 seconds on Speed 8).
  2. Add the flours and oil and mix well (Thermomix Speed 6 for 5 seconds).
  3. Time to knead – you can do this by hand or if you’re using a Thermomix, lock the lid and knead on Interval for 2 minutes.  If the mixture is sticky add a little more flour until a nice smooth dough ball is formed.  Let this rest for 15 minutes.
  4. Divide the dough into 8 balls.  Dust your bench or board with a little flour and using a rolling pin, roll out each dough ball into a thin circle to fit into your frying pan.
  5. Heat your frying pan and place your wrap on it.  After 2-3 minutes, flip your wrap and cook for the same amount of time on the second side.  Place the cooked wrap into a plastic bag and continue cooking the other wraps.  You can eat them straight away or place them into the freezer separated with baking paper.